Apricot and celery schnitzel

For 4 people
  • 1 kg potatoes
  • Salt
  • 200-250 ml Milk
  • 1 EL Butter
  • 8 Veal escalope (approx. 60 g each)
  • 250 g Celeriac
  • 1 jar (s) (425 ml) Apricots
  • 1 EL medium hot mustard
  • 1 onion
  • 1 -2 EL clarified butter
  • Pepper
  • 400 ml Veal stock
  • 1-2 EL Lemon juice
  • 8 Wooden skewers
45 minutes
Peel, wash and quarter the potatoes. Cook in boiling salted water for about 20 minutes. Then pour off the potato water, add milk and butter to the potatoes and mash. In the meantime, wash the schnitzel, pat dry, pat a little flatter. Clean the celery except for the delicate inner leaves, wash and cut into pieces approx. 7 cm long. Cut these lengthways a little finer and blanch for 2-3 minutes in boiling salted water and drain. Drain the apricots. 4 apricot halves flat, cut the remaining apricots into fine wedges. Spread the schnitzel thinly with mustard. Spread the flat apricots and celery on top. Fold the schnitzel over once and pin it. Peel the onion, dice very finely. Heat the lard in a large pan. Fry the schnitzel in it over high heat for about 2 minutes on each side. Season with salt and pepper and set aside. Put onion cubes in the roasting set, add apricot wedges, fry briefly. Deglaze with the stock, reduce for 1 minute over high heat. Season with salt, pepper and lemon juice. Arrange the puree, schnitzel and sauce in portions. A hot Asian sauce tastes good with it
1 person approx:
  • 400 kcal
  • 1680 kJ
  • 33 g protein
  • 9 g fat
  • 46 g carbohydrates


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